Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the hea... Read full abstract on PubMed →
This research aimed to evaluate the antioxidant properties of flour obtained from red alga Gelidium sp., which is underutilised nowadays in food applications. Thus, a model system... Read full abstract on PubMed →
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, sto... Read full abstract on PubMed →
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extr... Read full abstract on PubMed →
value of 1387.22 µg/mL was obtained from the Sibu skin fraction. Therefore, the fatty acid composition, antioxidant, as well as cytotoxicity analyses of the extracts from different... Read full abstract on PubMed →
. Results indicate that polysaccharides without polyphenols and proteins have better antidigestibility and bile acid binding. Meanwhile, polysaccharides with polyphenols and protei... Read full abstract on PubMed →
was predominant in IRRC (85.2%; 48.9%). IRIR and IRAL had lower abundances of "Membrane transport" than IRRC on day 3. IRIR and IRAL had lower abundances of phosphotransacetylase a... Read full abstract on PubMed →
This study aimed to determine the impact of ancient wheat varieties (emmer, spelt and khorasan) and spontaneous sourdough fermentation on the bioaccessibility of total phenolic con... Read full abstract on PubMed →
People consume many spontaneously fermented foods and beverages with different flavors on a daily basis. One crucial and hotly discussed question is how to reproduce fermented food... Read full abstract on PubMed →
The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of t... Read full abstract on PubMed →
< 0.05). In particular, PG was reduced by 93% after treatment with JEO for 12 h. Moreover, the 18 constituents of JEO were identified by gas chromatography/mass spectrometry (GC-MS... Read full abstract on PubMed →
in the peanut samples after twice treatments. The structural computational analysis for further mutagenesis of the enzyme PhcMnp was also conducted in this work. The food-grade rec... Read full abstract on PubMed →
< 0.05), mostly between the community dried flours and control group. However, its high free fatty acid content (22-25%) reveals intensive enzymatic hydrolysis during the drying/fe... Read full abstract on PubMed →
< 0.05) in the AMO group compared with the control. In conclusion, AMO supplementation has the potential to improve growth performance. Moreover, supplementation with AMO improved... Read full abstract on PubMed →
The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still con... Read full abstract on PubMed →
, it was weaker than the positive controls monosultap and mulfoxaflor. Thus, the bioassay results recommend that these newly designed and synthesized scaffolds should be used as a... Read full abstract on PubMed →
) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of th... Read full abstract on PubMed →
-anethole showed the highest odor intensity and content. Changes in body weight during the experimental period showed decreasing values of fennel essential oil (FEO)-inhaled groups... Read full abstract on PubMed →
The effects of including wine lees (WL), exhausted olive cake (EOC) and a 1:1 mixture of EOC and tomato pomace (EOCTP) in diets for fattening ruminants on in vitro fermentation par... Read full abstract on PubMed →
after 24 h of fermentation. Finally, the antimicrobial activity of the product gallic acid was investigated against food-borne pathogenic E. coli, S. aureus, and Serriatia marcesce... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.